Spicy Clams

Prep Time
Cook Time
Ready In

"Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section or Asian specialty markets. To reduce sodium use Thai Kitchen fish sauce, it's lower in sodium than other brands (1,190 mg per tablespoon)"

Original recipe yields 4 servings


  • Serving Size: 1 (714.7 g)
  • Calories 764.3
  • Total Fat - 29.5 g
  • Saturated Fat - 22.1 g
  • Cholesterol - 170 mg
  • Sodium - 3782 mg
  • Total Carbohydrate - 36.2 g
  • Dietary Fiber - 3.6 g
  • Sugars - 10 g
  • Protein - 86.5 g
  • Calcium - 260.4 mg
  • Iron - 11.9 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.1 mg

Step 1

Wash clams thoroughly to remove any grit.

Step 2

Bring coconut milk, lime juice, wine, brown sugar, curry paste, garlic and fish sauce to a boil in a Dutch oven or other large pot, stirring occasionally. Add the clams, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the clams are open, 7 to 10 minutes. (Discard any unopened clams.)

Step 3

Stir in cilantro. Taste the broth and adjust the flavors to your taste. Serve in bowls with lime wedges for squeezing.

Tips & Variations

No special items needed.



so simple so easy I scaled back for a half recipe using 1/2 kilogram of baby clams for tonight's dinner but after eating the clam meat I was still hungry so I took that beautiful tasty broth which I had to reheat in the microwave as I cooked up some soba noodles which I put into the bowl of the clams I had cleaned up and poured over the hot broth and well it was one very delicious soup, thank you peppercricket for a cracker of a recipe made for Pick Me Tag Game undr the 48 hour rule.

review by:
(29 Jun 2016)